Braised Fennel and Onions With Ginger

Total Time
Prep 10 mins
Cook 40 mins

This flavorful and attractive side-dish makes the perfect accompaniment to roasted meats or to fish.

Ingredients Nutrition


  1. Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
  2. Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
  3. Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
  4. Add in the fennel and the onion and mix well.
  5. Add in the wine and water, and scatter the salt and turmeric over all.
  6. Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
  7. Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
  8. Serve immediately.
Most Helpful

I have only recently become acquainted with cooked fennel and this recipe is delicious! I didn't have shallots, so just grated some onion instead. Also added more garlic. Even if you think you don't like fennel, I suggest you try this ;-)

Miri G February 16, 2006

I think this is the first time I've cooked with fennel bulbs (fennel seeds is another matter), and I've only eaten them a handful of times. This was a good experience. The garlic, ginger & turmeric went well with the mildly licorice tinge of the fennel itself & gave the dish a spicy eastern flavor. An attractive accompaniment to curried shrimp with rice and a fruit salad. An adventure that makes me want to try further fennel recipes.

echo echo July 09, 2005

I haven't really ever made a fennel recipe featuring fennel, so this was a new experience for me. I enjoyed the different flavors and it looked pretty too. Thanks!

Sharon123 March 01, 2005